Jianyang mutton soup pot practice

1, the first job: soup. (Grilled carp wrapped in gauze, bones of pigs, bones of sheep, and mutton)

2. After the mutton and mutton are mixed, pick up the slices and cut the strips. The soup will continue to boil on low heat until it becomes white. The longer the better, the better.

3. Put the lard in the pot and put the ginger and cocoa to get golden brown. Add the lamb and lamb and start to explode. After the fragrant, add some salt, pepper, and fennel powder (this is very important, but don't put too much, just a little).

4. After being exploded, you can pour the soup and cook it. After boiling, the soup should be very white. Put the right amount of salt and MSG, then a little bit of fennel and pepper, just a little bit (just sprinkle it on your fingers!)

5, you can put everything in a special hot pot, eat lamb, drink soup and hot dishes, cool

6. The dipping dish can be a dried sea pepper noodle dish, or a Qinghai pepper dish with tofu, cilantro or green onion, and a little lamb soup and mix well.

[Gossip]

Eating mutton helps maintain a healthy body shape. Lamb is an ideal source of carnitine. This substance, which is similar to amino acids, can help cells "burn out" the body's excess fat.

Production 2 The cold wind wonton, the "mutton soup pot" is very popular with diners. The "mutton soup pot" has delicious taste, creamy soup and rich meat flavor. People describe the "mutton soup pot" as "the smell of rushing to find the source of incense, close to incense and unwilling to wait; from a distance, appetite is wide open, and from a close view, you are salivating." Today, I went to a well-known lamb shop in Mianyang, Youxian, to eat a lamb soup pot. I feel good. After eating the lamb and lamb in the pot, I can also blanch the seasonal fresh vegetables. In addition, millet pepper and blue and white pepper oil are skillfully used in the saucer, reflecting the essence of Sichuan cuisine's use of spicy, spicy but not dry, and hemp but not cool. The production method is recorded as follows:

1. Preliminary treatment: ① Use a fire to scald down the fluff of the hot-skinned sheep, and then wipe it with warm water, then cut open the belly, remove the internal organs, and cut off the four feet. ② Cut the mutton into about 2.5 kg pieces, soak in the water for about 4 hours, and drain the blood. ③ Pour the edible alkali into the lamb's belly and knead it. Let it stand for 10 minutes. When the surface layer becomes thin, scrape off the black film on the surface layer and then wash it; rinse the lungs with water to remove blood water; The fire wiped off the wool on the sheep's feet, scraped and washed; the sheep's heart was removed from the blood, and washed; the sheep's tongue was scalded in a boiling water pot, and the white membrane was scraped off; ④ Pork bones and bones are boiled in water twice. After being broken with a knife, put them in a pot of fresh water with ginger and boil over high heat until the soup is milky. ⑤ Millet pepper is finished.

2. Deep processing: ① Put the mutton bleached with blood into the boiling water pot three times to remove the blood and fishy smell, then put it into the boiling water pot with spice packs, ginger and rice wine, and simmer until soft. Take out the air, remove the lamb bone, and cut the lamb into 5 cm long and 2 cm wide pieces. ② Put the removed lamb bone into the soup of boiled lamb and boil until the soup is white. ③ Put the washed lamb's lungs, intestines, sheep's heart, sheep tongue, and sheep's feet into the boiling water pot three times to remove blood water and fishy smell. Then put them in a pressure cooker and cook them. Sheep intestines are cut into shreds, sheep's feet are cut into bones, and sheep's lungs, tongue and heart are cut into pieces.

3． Cooking into a dish (take one pot as an example): ① base soup: according to the size of the hot pot pot, add lamb bone soup and pork stick bone soup to the soup at a ratio of 1: 1 (if guests do not like mutton soup , Then add all the pork cob bone soup), and then add refined salt, chicken essence, pepper, milk powder and lard to make a base soup. ③Mixed dish: Put a quarter piece of tofu in a small bowl, and add an appropriate amount of MSG, green onion, and coriander powder. As for the millet spicy and green pepper oil, you can add an appropriate amount according to the degree of spicy and hemp. ④ Hot food on the table: Put the bottom of the prepared "mutton soup pot" and the saucer on the table, ignite and boil, remove the foam, and pour the soup into the saucer bowl and serve. After eating the ingredients in the pot, you can also add lamb liver slices, lamb kidney slices, sheep blood slices and seasonal vegetables.

Production key:

1. Spices should not be too much, too much pressure. Take 20 kilograms of mutton as an example. The recipe of the spice pack is: 100 grams of star anise, 50 grams of scallion, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 10 grams of fragrant leaves, 5 grams of cloves, and 10 herbs. G.

2. Mutton and lamb chops should not be simmered together or cooked together, but they can be cooked together.

3． Regardless of whether it is mutton soup or pork cob bone soup, it must be boiled until the soup is white. If you ca n’t use it that day, you need to keep it properly and boil it twice a day to prevent deterioration.

4． When preparing the base soup, the amount of milk powder should not be too much, it can make the soup whiter and have a light milk flavor. If the base soup is reduced during the hot food process, a proper amount of stick bone soup can be added.

5． If you want to use Yunnan millet fresh products, you can't use dry products instead. If you can't buy fresh products, you can use fresh bagged millet peppers from Yunnan. Onion, ground coriander, millet pepper and green pepper oil can be placed on the table and added by guests. The amount of tofu milk in the saucer should not be too much, otherwise it will suppress the umami taste.

6. If the lamb slices and mutton can't be used up on the day, they can be packed in bags and stored in the freezer for quick freezing.

Practice: 1. First, clean the lamb and lamb. Put 200 grams of pork oil in the pot, wait for the oil to burn, stir-fry the mutton and lamb, then add the fresh soup. After the soup is boiled, add angelica, codonopsis and ginseng and simmer over high heat. When the soup is boiling again, add the spices (there are star anise, peppercorns, dried bell peppers, ginger, spring onions, etc.). 2. During the stew of the sheep soup, cut the green peppers into granules and put them in a small dish filled with sesame oil. The sesame oil floods the particles. One oil dish per person. 3. When the lamb is stewed to 1 hour, add radish and add an appropriate amount of salt. Then continue to stew until the lamb and lamb are cooked thoroughly, then add the sheep's blood and monosodium glutamate, stir it a little, then serve, and take out the oil dish and serve.

Features: The soup is delicious, the lamb can be cooked through the mouth, and it is a fresh amaranth that will leave you with an endless aftertaste.

Lamb soup practice introduction, winter nourishing food introduction

Nourishing effect: mutton soup is hot, can warm the stomach and cold, but it is easy to get angry if you drink too much.

Method: Wash the mutton and sheep skeleton first, do some processing of the mutton, put the mutton and mutton in a pot and cook, you can put onion ginger, etc. (not suitable to enlarge the ingredients, skewer flavor), wait for mutton and mutton Cook, remove and cut into pieces, set aside.

Put the lamb skeleton in the pot and fill it with water. Okay, turn on the fire, boil it, boil it for about an hour and scoop out some impurities floating on it. At this time, the soup is relatively pure. Put some onion ginger and continue to boil. Well, when the soup is boiled, it's milky, just like milk. It takes time to make soup.

Put the chopped lamb and mutton in a bowl, put some green onions, parsley, garlic and other vegetables, put an appropriate amount of salt, and pour the cooked lamb soup into the bowl while it is hot.

The dipping sauce dish is an indispensable part of hot pot cooking. The dipping sauce sauce is the finishing touch to the hot pot sauce. It makes the hot ingredients into a new compound taste after the dipping sauce sauce. It feels more palatable and tastes more delicious. Some dipping materials can also play a role in lowering heat and reducing intense irritation. The following describes the production of some commonly used hot pot dipping materials:

This kind of seasoning is spicy and fragrant, suitable for a variety of people's tastes. It should be equipped with main ingredients such as fish, loin, wonton, chicken fillet, vermicelli, cabbage, spinach and tofu.

Production: Small green peppers and celery are cut into fine grains; squeezed mustards are cut into pieces; small green pepper grains, celery grains, mustard grains, parsley powder are put into a bowl, and salt, monosodium glutamate, chicken essence and raw soup are added, and then pastry soybeans to make.

Production: After roasting the dried peppers with low fire, rub the dried dried peppers into pieces with cloth gloves and put them in a bowl. Add ginger, green onion, garlic, minced coriander, monosodium glutamate, sesame oil, salt. to make. When eating, stir in the original soup and mix well.

This seasoning is rich in Sichuan spicy flavor, suitable for a variety of main ingredients such as vermicelli, tofu, vegetarian dishes and so on.

Oyster sauce:

Put vegetable oil in the pot, add garlic and stir-fry, add oyster sauce to continue to stir-fry, add a little cooking wine, sugar, monosodium glutamate, pepper, and mix well. This kind of seasoning is suitable for people who do not eat spicy food, and it should be equipped with live fresh ingredients such as mutton, beef, live shrimp, clams and river mussels.

In the method, cut red pepper into pieces, add vegetable oil in the pot and burn until it is 90% hot, add the finely ground pepper and stir-fry into the bowl, then add other ingredients and mix together to form a paste.

This kind of seasoning is mainly spicy and has a variety of flavors, which is suitable for mixing various kinds of vegetarian dishes.

Milk rot juice material:

First crush the red milk rot, add a little cold boiling water and mix into a thin paste, then drain the residue with a clean gauze cloth, put it in the pot and boil, add a little sugar, monosodium glutamate, white wine, salt and mix well.

This seasoning is suitable for main ingredients such as fish and shrimp.

Made with chili. Season the chopped peppers with salt, sugar, and vinegar. It is easy to dip when eating hot pot, and it is also suitable for public taste.

Spicy sauce:

Made from peppercorns and peppers, "hemp" comes from peppercorns with vegetable oil, and "spicy" comes from dry frying of peppers. Spicy sauce is often used as a condiment when making hot pot, which is simple and can stimulate appetite.

Vegetable oil squeezes out the hotness of peppers, and filters it to make oil. Bright red oil is mostly used for seasoning, with small portions and strong spicy taste. For those who like spicy food, dipping some in hot pot will increase the taste.

s:

This is also a spicy sauce, which is easy to make and has a moderately hot and sour taste. Grind chili powder with chilli pepper, cut tomatoes into pieces, put vegetable oil in the pot, and burn the sesame oil until the six are ripe, add garlic, ginger, salt, paprika, tomato pieces, boil over medium heat until sauce is ready to eat.

Sesame sauce:

Made with sesame, soy sauce and starch. Rich in flavor and excellent taste, it is one of the most commonly used dipping sauces in hot pot dishes